Ribera Del Duero "Nacimiento"
Entirely hand-harvested from the estate's younger vines (Nacimiento). Fermented in stainless steel and aged 12 months in oak barrels (90% French oak and 10% American oak / 50% new oak and 50% one year oak).
Viñedo del Torrubio
Entirely hand-harvested in small boxes from a single vineyard of old vines. Small average yield of 2300 Kg/ha with only 250 cases produced. Destemmed by hand and fermented in small wooden tank. Aged in French oak barrels for 18 months (oak dried minimum 3 years, extra fine grain, 100% new, 5 cooperages minimum).
Terruño de Valdhernando
Entirely hand-harvested in small boxes from a single vineyard of old vines. Tiny average yield of 2000 Kg/ha with only 200 cases produced. Destemmed by hand and fermented in small wooden tank. Aged in French oak barrels for 18 months.
Entirely hand-harvested in small boxes from athe estate's pre-phylloxera vines. Tiny average yield of 1400 Kg/ha with only 100 cases produced. Destemmed by hand and fermented in small wooden tank. Aged in French oak barrels for 18 months.
Aged 14 months in 300L French oak barrels.
The Martinet Bru (“Bru” meaning “dark”) is from a single vineyard called Mas Torrent in the village of Falset. It is a farm adjacent to the D.O. Montsant with slate soil and Montsant climate influence, stony and cool. The grapes are fermented in wooden tanks separated from the grape skin. Aged in 4,000 liter oak vats for 19 months. Unfined and unfiltered.
Degustació No. 7 Carignan Priorat
A specially made wine for the vintage, this 100% Carignan is sourced from Mas Seró estate at an altitude of 330m with west orientation. Soil is meteorite slate, sand and silt, semi fertile. Grapes are totally destemed. Wine making was made in open barrel and 2 daily pigéages. Aged 14 months in second wine barrels
Els Escurçons Priorat
Els Escurçons vineyard is classified as a Gratallops "Vi de Villla" and is found in the Serra Alta mountain range at a high 600 meters on iron-rich "Ilicorella" or slate (its red tinge indicating abundant oxygen in the soil) with south, southwest aspect giving it a strange sensation of etheral fragility, as well as endowing the wines with mineral overtones and profound ripeness, making it unmistakable. Whole berries (including 80% ripe stems) are slowly fermented with wild yeasts (29 days) in concrete vats with occasional manual punch downs. Aged 20 months in clay pots (amphora) and demijohns.
Clos Martinet Priorat
Clos Martinet is made every year using grapes from different vineyard plots in Mas d'en Martinet;s private estate located within the "Vi de Vila" (Village wines) of the Gratallops area. We de-stem the grapes and put whole berries along with their very ripe stems from the Grenache (50% of total stems!) in the fermenting vats. Exclusively indigenous yeast fermentation is a long process, with regular very soft, cap punch downs every two or three days. The result is a fresh, elegant wine with a long finish which spends 21 months in wooden vats (70%) and new 300L barrels (30%) based on our search for expressive, honest, mouth-filling wines.
Camí Pesseroles Priorat
The Cami Pesseroles is named after a route taken by travelers (the same origin as “Pezerolles” in Burgundy.) The llicorella is not hard here, abraded by the elements into small fragments. Aged 20 months in barrel.
These vines have been cultivated in unique climate conditions, very beneficial for Garnacha growing, with extremely hot temperatures in summer and very cold winters. As a result we have a unique terroir with a typicity and charcter not possible to find in any other place.
Our Tempranillo has a retro twist expressing the pure ripe fruit of the vines which have been grown in this region of centuries.
Aged for 14 months in 3-4 year old French oak barrels and concrete tanks.
Tempranillo La Mateo
From the Finca El Salobrar vineyard, it is the most prominent of all the Bodegas d. Mateos, occupying a 15 hectare surface area where 45 year old Red Tempranillo grapes are grown. Exclusively fermented with indigenous yeasts.